How to Make Chicken Satay with Peanut Sauce
Prep Time 35 minutes
Total Time 35 minutes
Servings 2
Ingredients
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon curry powder
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- Bamboo skewers soaked in water for at least 30 minutes
For the Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon red pepper flakes
Instructions
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In a large bowl, combine coconut milk, soy sauce, brown sugar, fish sauce, curry powder, ginger, and garlic. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
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Preheat grill to medium-high heat.
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Thread chicken strips onto bamboo skewers. Grill the chicken skewers for 2-3 minutes per side or until cooked through.
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To make the peanut sauce, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, and red pepper flakes in a small bowl.
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Serve the chicken skewers hot with the peanut sauce on the side for dipping.
